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The Ultimate Easy Weeknight Sheet Pan Cashew Chicken with Roasted Broccoli and Peppers

Close-up of glazed chicken pieces mixed with roasted broccoli, onions, and cashews from the sheet pan cashew chicken recipe.
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Create a better than takeout experience with this easy sheet pan cashew chicken recipe. This one-pan dinner minimizes cleanup while delivering tender chicken, crunchy cashews, and roasted vegetables in a savory sauce, perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 large head of broccoli, cut into florets
  • 1 red bell pepper, chopped
  • 1 yellow onion, cut into wedges
  • 1/2 cup raw cashews
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • For the Sauce:
  • 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon sriracha (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
  2. In a large bowl, toss the chicken pieces, broccoli florets, bell pepper, and onion wedges with the olive oil, salt, and pepper. Spread the mixture in a single layer on the prepared sheet pan.
  3. Roast for 15 minutes.
  4. While the chicken and vegetables roast, prepare the sauce. In a small saucepan, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and sriracha (if using). Bring the mixture to a simmer over medium heat.
  5. Whisk in the cornstarch slurry and cook for 1 minute, stirring constantly, until the sauce thickens slightly. Remove from heat.
  6. After 15 minutes of roasting, remove the sheet pan from the oven. Sprinkle the raw cashews over the chicken and vegetables.
  7. Drizzle about half of the prepared sauce over the chicken and vegetables, tossing gently right on the pan to coat.
  8. Return the sheet pan to the oven and roast for another 5 to 8 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
  9. Remove from the oven. Drizzle the remaining sauce over the entire sheet pan. Serve immediately over rice or noodles, if desired.

Notes

  • For a high protein meal prep option, reserve half the sauce to toss with the cooled leftovers before storing.
  • If you prefer smaller pieces of chicken, cut them into bite-sized cubes before tossing with the vegetables.
  • Toasting the cashews separately before adding them can increase their crunch, but adding them raw works well for this quick bake.

Nutrition

Find it online: https://cookingzenith.com/sheet-pan-cashew-chicken-recipe/